There’s something so satisfying about a breakfast that comes together quickly and feeds a crowd effortlessly. This Sheet Pan Egg Breakfast Sandwiches Recipe is exactly that—simple, delicious, and perfect for busy mornings or brunch with friends. Trust me, once you try it, you’ll want to keep this in your weekend rotation.

A close-up view of a breakfast sandwich on a white plate with a white marbled surface beneath. The sandwich consists of three main layers: at the bottom, a soft, lightly toasted English muffin with a fluffy texture; in the middle, a folded yellow scrambled egg layer with a slightly moist and creamy appearance; on top of the egg is a round, smooth slice of pink ham; the sandwich is covered with the top half of the English muffin, which is browned and textured. In the blurred background, another sandwich and a dish filled with scrambled eggs can be seen. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe
Top Tip
How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Egg Breakfast Sandwiches Recipe

Why You'll Love This Recipe

I’ve made this Sheet Pan Egg Breakfast Sandwiches Recipe more times than I can count because it nails that perfect balance of ease and flavor. Plus, it’s a winner when you have a crowd or want breakfast ready while you sip your morning coffee.

Set it and forget it: Using a sheet pan means you don’t have to babysit individual eggs or sandwiches, freeing you up for other morning tasks.
Customizable: You can easily swap out cheeses or meats to fit what you have on hand or your taste preferences.
Feeds a crowd: It makes a dozen sandwiches at once, perfect for family breakfasts or brunch gatherings.
Prep ahead friendly: Make these ahead of time, freeze them, and reheat for a delightful breakfast anytime.

A close-up of a sandwich on a white plate resting on a white marbled surface, showing three layers: the bottom layer is a textured, light-brown English muffin, the middle layer is a folded, bright yellow cooked egg with a slightly soft texture, and the top layer is a round, pale pink slice of ham; another similar sandwich is blurry in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing simple, straightforward ingredients lets the flavors shine in this Sheet Pan Egg Breakfast Sandwiches Recipe. Here’s why each one plays an important role!

Flat lay of cracked large eggs with smooth yolks and whites, a small glass of whole milk, a pile of golden grated cheese, several slices of crispy bacon and Canadian bacon, toasted English muffins split in half showing their light airy texture, and sprigs of fresh black peppercorns scattered around, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Eggs: The star of the show—fresh large eggs blend well with milk to give a tender, fluffy texture when baked.
Whole milk: Adding milk lightens the eggs and helps keep them moist while baking.
Cheese: I prefer sharp cheddar for its punchy flavor, but mozzarella or Swiss work beautifully too.
Kosher salt and black pepper: Simple seasoning to enhance all the natural flavors without overpowering.
English muffins: Their nooks and crannies toast up perfectly to hold every delicious bite together.
Bacon, Canadian bacon, or ham: The savory meat adds salty richness and a satisfying chew that rounds out the sandwich.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Sheet Pan Egg Breakfast Sandwiches Recipe is how easy it is to personalize. Whether you’re a vegetarian, low-carb enthusiast, or just love a flavor twist, there are plenty of ways to make this your own.

Vegetarian variation: Skip the meat and add sautéed mushrooms or avocado slices; I’ve done this, and it’s equally delicious.
Cheese swaps: Try pepper jack for a little heat or a smoky gouda for depth—I switch cheeses depending on my mood or what I have in the fridge.
Gluten-free option: Use gluten-free English muffins or hearty lettuce wraps to enjoy without the gluten.
Seasonal veggies: Mix in chopped spinach or bell peppers into the eggs before baking for added color and nutrition.

Step-by-Step: How I Make Sheet Pan Egg Breakfast Sandwiches Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F. Then grease a half sheet pan well with butter or nonstick spray so the eggs don’t stick. Using a sheet pan means you’ll have a nice, even layer of eggs — no fussing with muffin tins or ramekins here!

Step 2: Whisk and Season Your Eggs

In a large bowl, whisk together 12 large eggs and ⅓ cup whole milk until the mixture is smooth and light. I like to season generously with kosher salt and freshly ground black pepper at this stage. Pour the mixture into your prepared sheet pan, spreading evenly.

Step 3: Bake Until Just Set

Bake the eggs for about 12 minutes. Check them around the 10-minute mark—you want the eggs to be mostly set but still a little wobbly in the center to avoid dryness. This step takes some practice, but trust your eyes more than the clock!

Step 4: Add Cheese and Finish Baking

Pull the pan from the oven, sprinkle 6 oz of your favorite grated cheese evenly over the eggs, then pop it back into the oven for 3 minutes or until the cheese has melted. Right as I take it out, I like to sprinkle a tiny pinch more salt to brighten the flavors.

Step 5: Cool and Cut Into Squares

Let the egg bake cool for a few minutes before slicing into 12 equal squares. These are your “egg patties” that will fit perfectly inside an English muffin for the ultimate sandwich.

Step 6: Assemble and Serve

Toast your English muffins until golden. Layer a slice of bacon, Canadian bacon, or ham—whichever you prefer—on the bottom half, add an egg square, then top with the muffin lid. Serve immediately and enjoy!

Top Tip

From all my times making this recipe, I’ve learned some easy ways to ensure your Sheet Pan Egg Breakfast Sandwiches come out just right every single time.

Don’t overbake: Keep an eye on the eggs as they bake; undercooked is better than overcooked here since residual heat will continue cooking them a bit.
Use a half sheet pan: A 13x18 inch pan works perfectly so the eggs cook evenly and fit nicely in sandwich sizes.
Let eggs cool before slicing: It’s tempting to dig in immediately, but cooling makes clean cuts that hold together in your sandwich.
Toast your muffins just right: A bit of crunch adds contrast and prevents sogginess from the eggs and meat.

How to Serve Sheet Pan Egg Breakfast Sandwiches Recipe

Egg Breakfast Sandwiches - Serving Suggestion

Garnishes

I like to keep it classic—just a little swipe of butter or mayo on the English muffins for richness. Sometimes I add a few fresh arugula leaves or a dash of hot sauce right on the sandwich for a peppery kick. It’s a little touch that goes a long way!

Side Dishes

When serving this recipe, I often pair it with fresh fruit salad, crispy hash browns, or a simple green salad to balance the richness of eggs and meat. A hot cup of coffee or fresh orange juice seals the deal perfectly.

Creative Ways to Present

For a brunch party, I’ve set out all the sandwich ingredients buffet-style—lettuce, tomato slices, different cheeses, bacon, and spreads—letting everyone build their own. It’s fun and interactive, plus everything looks inviting on a wooden board with little bowls of condiments.

Make Ahead and Storage

Storing Leftovers

If you have any leftover egg squares, I wrap each one tightly in plastic wrap and keep them in an airtight container in the fridge for up to 3 days. This way, they stay moist and ready to pop into a sandwich.

Freezing

Freezing works like a charm with this Sheet Pan Egg Breakfast Sandwiches Recipe. Wrap individual egg squares in plastic wrap and place them in a freezer bag for up to a month. On busy mornings, I just microwave an egg square for about a minute, then add it to a toasted English muffin for a quick meal.

Reheating

When reheating, I recommend heating the egg square separately in the microwave or on a skillet to avoid soggy bread. Toast your English muffin just before assembling to keep that delightful crunch.

Frequently Asked Questions:

Can I make this recipe dairy-free?

Absolutely! Just swap out the whole milk for a dairy-free alternative like almond or oat milk, and choose a plant-based cheese or skip the cheese altogether. The recipe will still turn out fluffy and delicious.

How can I make these sandwiches vegetarian or vegan?

For a vegetarian version, simply omit the bacon or ham and add veggies like sautéed spinach or mushrooms. For vegan, replace eggs with a tofu scramble baked in the sheet pan, use vegan cheese and plant-based meat substitutes.

Is it better to use bacon, Canadian bacon, or ham?

It really depends on your taste! Bacon gives a nice smoky crispness, Canadian bacon is leaner with a mild flavor, and ham offers a classic salty touch. I’ve found that using Canadian bacon is a great balance for most people.

What’s the best way to prevent the eggs from drying out?

The key is to remove the eggs from the oven as soon as they’re set but still slightly moist in the center since they continue to cook while resting. Adding milk to the eggs also helps keep them tender.

Final Thoughts

This Sheet Pan Egg Breakfast Sandwiches Recipe has become my go-to for mornings when I want something homemade but don’t want to spend ages in the kitchen. Its simplicity, flexibility, and make-ahead ease are unmatched. I really hope you love making it as much as I do—it’s the kind of breakfast that feels like a warm hug, ready to brighten any day.